Wednesday, January 30, 2013

I was extremely excited when I saw a recipe on Pinterest that mixed cake mix in with cookie batter. The result was pure perfection. Sprinkles, white chocolate chips, milk chocolate chips, I need to stop typing because this is making me hungry all over again for these. The recipe was a little more difficult than most cookie recipes but you know the saying, hard work pays off. This is so true in this situation, go the extra mile and your mouth will be very happy that you did. Since there is not too much more to say about this recipe I will make you wait no longer. Here it is:

I have been eyeing this recipe on Pinterest for months now, and just assumed it was a bland recipe that looked good but tasted like crap. What happens when you assume? It makes an ASS out of U and ME. I've always waited for the perfect moment to insert that into one of my blog posts. Moving forward, I decided to try these out this week and I am sure glad I did. Not only were they much easier than regular enchiladas, but they were so good that I may be making this my go to recipe for enchiladas from now on. Funny story on how these finally got made; I put the chicken in the crockpot yesterday and got it cooking. By the time dinner rolled around, pancakes sounded much better than chicken enchiladas. So I turned off my crockpot and whipped up some pancakes and bacon. I was so tired and nearly on the brink of just tossing the chicken because I didn't want to mess with cooking the rest of it. But I rose above the exhaustion and decided I didn't want to throw away $8 worth of chicken. I was surprised at how quickly these came together, I mixed some ranch and picante and spread that onto corn tortillas(because I was out of flour tortillas,) topped with the shredded cooked chicken, and some shredded cheese. After they were prepped and in the pan, I baked them in the oven for 30 minutes. By this time, the exhaustion had worn off and pregnancy brain had set in. I decided to hop in the shower, only to panic halfway through when I realized that my enchiladas had been in for about 10 minutes too long. As I screamed at Pooh Bear to go get them out of the oven, I had come to terms with the fact that they were probably ruined and that this dish was just not meant to be. Low and behold they were not ruined and they tasted DELICIOUS. My leftovers today had everyone at work salivating and asking me what I was eating. I will say I am most surprised with this recipe out of all the recipes I have made. It is easy, cheap, yummy and apparently idiot proof. Whoever thought to use ranch in enchiladas in place of enchilada sauce is a GENIUS.

I received so many messages and requests for this particular recipe that it blew my mind. I've made these twice now and I am shocked that it hasn't been more. These are low carb and cheese free, so it is shocking to me that I even enjoy them. Not only are they amazing, but this is one of the easiest recipes I have ever made. You buy a flank steak, yes you heard me right a flank steak, rub it with a generous amount of spices and place it in the crockpot. Chop up some onion, peppers, and jalapeno, throw those on top of the steak and set that baby on low for 8 hours. While that is cooking, I make my pineapple pico, which I found a while ago originally intended for a salmon recipe. I thought it didn't go very well with the BBQ Salmon so I tucked that little gem away for a different recipe later on down the line, and this is the perfect recipe for it. They go together like salt and jolly ranchers. I often find myself eating the pico all by itself with a bag of Lime Tostitos. The pineapple pico is pineapple, cilantro, onion, lime juice, jalapeno and salt. Simple, and in my opinion so much better than regular pico with tomatoes. I like my tomatoes sliced plain, with about a pound of sea salt. I will halt my raving about this recipe so you can rush out to the store for these ingredients right away. Don't be alarmed at the price of the flank steak, it is pricey but so worth it, especially when you will have dinner for 3 nights.

This is the picture from the original post, I have NO clue how they got them that fluffy.

My picture looks nothing like the picture above from the original post, but they tasted so delicious I that I really don't care.

Pancakes pancakes pancakes, where do I begin to describe my love for pancakes? We have pancakes for dinner on a normal basis, and we have them for breakfast on a more than normal basis. I have perfected the art of making the perfect pancake, or so I thought. This recipe is the absolute best pancake recipe I have come across. The only thing is that mine did not turn out fluffy at all, in fact they were quite limp. It may have been because I use Almond Milk instead of cow's milk, but like I said the taste is so yummy that I chose to disregard that small detail. When I saw sugar, melted butter, and white vinegar in the ingredients list, I was more than intrigued. Don't be alarmed about the vinegar, it is intended to curdle the milk(i.e. buttermilk,) so that it creates that delicious flavor of--BUTTERMILK PANCAKES. It really is the secret weapon in this recipe and it is going to be hard for me to rely on my Krusteaz mix from now on, which is damn good but not as good as these. The taste is creamy, rich, sweet and very cake-y, if that is even a word. Next time I make these I will try it with cow's milk to see if that gets me the fluffiness that I am longing for. Until then, ENJOY!

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About Me

Caroline is my name and food is my game. I created this blog after little convincing from my sister, Emily. She came home the other night and suggested that I start a “food blog”. All I heard was “food” and I was riveted. My sister, like my husband, were probably growing very tired of my obsession with food. My sister dubbed me “Shammy” when I was pregnant and ate everything within arm’s length. I love food more than the average person and am constantly talking to people about it. Most just nod with a blank stare on their faces, while a rare few will share in my joy as I describe my lunch in great detail to them. I am not racist when it comes to food, I will try anything, which is why I am very excited about this blog. I am going to dedicate myself to trying new things every day and blogging about them, the good, the bad, and the DELICIOUS!